This delicious soup has few ingredients with big flavor. Snap Peas are loaded with vitamins and minerals to support immune health.
Season/ Summer
Prep Time: 15 minutes
Cook Time: 5 minutes
Serves 4
2 lbs snap peas ,or english peas
salt to taste
1/2 lemon, juiced
2 cups vegetable stock, or the water from blanching the peas
extra virgin olive oil
4 mint leaves, extra for garnish
fresh black pepper, optional
In a pot of heavily salted boiling water add shelled peas. ( you want the water to taste like the sea). Blanch peas for 3-5 minutes. Take out with a spider strainer or other strainer, and put peas in an ice bath. This keeps the color bright.
Reserve 2 1/2 cups of the water.
Add peas to a high powered blender, along with mint, vegetable stock and lemon. Blend until smooth. If too thick, add a bit of the reserved salted water. Taste for seasoning, and adjust. Pour soup into shallow bowls, and drizzle olive oil around the soup.
Garnish with mint. Serve room temperature, or chilled.
Join us in Asheville, for gluten-free cooking classes. Seasonal cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan , and gluten-free Italian, to name a few.
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